Fast & Healthy Vegan PHO You!

I'm not sure what PHO exactly is, but it makes a fun title for this Asian-inspired spicy, yet clear broth soup that serves as a base to add anything you really love to it including any type of veggies or noodles you like. This broth is based on a non-vegan Tibetan soup that includes tomatoes in the base saute, which I just love.

Vegan Cooking Level: Beginner


Soup base:

4-5 tbsp. veggie broth to saute

1 medium yellow onion, diced

2 cloves garlic, shredded

1-inch nub ginger, shredded

1 small tomato, diced

1/4 c. tamari (more or less as desired)

5 cups water


Greens: spinach or kale or bok choi

5 green onions

Juice of one whole lime, fresh squeezed

1 tbsp. miso (any type)

1/4 cup chopped cilantro

Pinch red pepper flakes for heat

Chopped mushrooms

Cubed firm tofu

Rice noodles, ramen or soba noodles

Add all, some or none of these optional add-ins!

Stir it up

Step 1: Heat a soup pot to medium and add 2-3 tbsp. veggie broth to the pot. When gently sizzling, add onions, garlic, ginger, tomato and any red pepper flakes and saute on low-medium (keep it sizzling gently) for about 5 minutes. Add more veggie broth one tablespoon at a time to keep veggies from sticking during this time.

Tip: I use that old cheese grater from before I went vegan to make quick work of grating garlic and ginger for all recipes where you don't want to get a giant piece caught in your mouth, like soups and salad dressings.